Lentil, Pumpkin and Olive Lasagne

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Lentil, Pumpkin and Olive Lasagne

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Ingredients

4 portion(s)

400 grams pumpkin cubed
1 eggplant sliced
2 zucchini sliced
1 leek, sliced into quarters
2 cloves garlic
20 grams olive oil
2 tablespoons Olives
60 grams white wine
415 can brown lentils drained
850 grams Chopped Tomatoes ( canned )
250 grams water
1 tablespoon vegetable stock (EDC)
120 grams flat leaf parsley
4 fresh lasagne sheets
375 g ricotta cheese
parmasen or fetta to sprinkle on top

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6

45min

Preparation 20min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Low budget Dinner Everyday Main course Vegetarian Legumes dish Pasta dish

Recipe's preparation

1. Place pumpkin in the steaming basket and 500 g water in the "Closed lid" Steam 18 minutes, Varoma, speed "Gentle stir setting" Once cooked, drain liquid and place pumpkin in the "Closed lid" . Add some butter and mix 4 sec, speed 6 to puree. Set aside and rinse bowl.

2. Chargrill sliced eggplant and zucchini and set aside

3. Place parsley into the bowl. Chop 3 seconds, speed 6. Set aside and rinse bowl.

4. Place leek and garlic into the "Closed lid" . Chop 3 sec, speed 6. Scrape down with spatula.

5. Add oil and saute 3 minutes, 100 degrees, speed 1

6. Add olives and chop 3 sec, speed 6

7. Add wine, tomatoes, lentils, water, stock to the "Closed lid" and cook 20 minutes, 100 degress, "Counter-clockwise operation" speed 1. Once cooked, add parsley, season with salt and pepper to taste and mix 3 sec, speed 3 to combine. Pour into thermosaver and set aside in the fridge to cool.

8. Preheat oven to 180 degrees

9. Spoon quarter of lentil mixture into a 5cm deep, 20cm x 20cm ovenproof dish. Top with chargrilled eggplant, zucchini and a quarter of the ricotta and lasagne sheet. Repeat twice with lentil mixture, eggplant, zucchini and ricotta and lasagne sheets. Spread remaining lentil mixture over lasagne and top wtih remaining ricotta and a sprinkling of parmasen.

10. Bake for 25 to 30 minutes or until cooked through. Stand for 5 minutes before slicing.

Accessories you need

Simmering basket
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Spatula TM5/TM6
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Tip

You can replace the zucchini and eggplant with mushrooms or spinach.

You can replace the lasagne sheets with the zucchini and eggplant.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.